JPWO2012017984A1 - Food / beverage products in transparent containers and off-flavor control method - Google Patents

Abstract

In a food / beverage product in a transparent container formed by filling a food / beverage product containing fruit pulp and / or fruit juice in a transparent container, off-flavors generated by light irradiation such as sunlight and fluorescent light are suppressed. A food and drink containing a transparent container filled with food and drink containing fruit and / or fruit juice, wherein the transparent container substantially blocks light in the wavelength regions of 300 nm to 500 nm and 550 nm to 720 nm. A food and drink in a transparent container. A preferred example of the food or drink is ice cream.

Description

  The present invention relates to a food / beverage product in a transparent container, in particular, a food / beverage product containing fruit pulp and / or fruit juice is filled in a transparent container, and suppresses off-flavors generated by light irradiation such as sunlight and fluorescent light. It relates to food and drink in transparent containers.

  In recent years, with the diversification of fruit-containing foods and drinks, various types of foods and drinks such as fruit juice drinks, fruit-containing ice creams, and fruit-containing desserts have been developed. In particular, food and drinks containing fruit and juices from natural fruits are gaining popularity among consumers' natural orientation.

Among the foods and drinks containing fruit pulp and fruit juice, the problems will be described below by taking ice cream as an example.
In general, ice creams that are displayed and sold in stores are often provided in light-shielding paper containers or plastic containers. In addition, ice creams containing pulp and fruit juice are generally provided by being packaged in a light-shielding paper container or plastic container.
However, in general, light-shielding containers contain a voluminous flesh that is characteristic of the contents, and various methods have been devised to mix milky white ice cream with other colors of fruit and juice. Even in the case where a pattern is applied, since the container itself is not transparent, ice cream containing fruit pulp and fruit juice cannot be visually observed from the outside, and the commercial value cannot be appealed.

  Therefore, the thing which put ice cream containing fruit pulp and fruit juice in a transparent container is also sold. In general, however, when transparent containers are used, ice creams containing pulp and fruit juice are exposed to light such as sunlight and fluorescent light during store display, and are assumed to be caused by milk fat, vegetable oil, etc. Is generated. The main components of this off flavor are certain aldehydes, ketones and the like. Off-flavor can affect the flavor and quality of a product and can significantly impair the value of the product.

  Conventionally, as a technique for preventing deterioration due to heat or light oxidation of oil-and-fat-containing foods such as ice creams, a method of adding a specific type of antioxidant (such as Patent Document 1), ultraviolet light shielding Emphasis on the method of using a container containing baked black and / or aniline black (Patent Document 2, etc.), adjusting the average fat particle size and free fat percentage of ice cream to suppress oxidation (Patent Document) 3) A method in which ice confectionery or ice cream contains bubbles made of an inert gas (Patent Document 4) is known.

  However, when food additives such as antioxidants are used as in the technique of Patent Document 1, the original flavor may be impaired. Further, unlike the transparent container, the container described in Patent Document 2 cannot substantially visually inspect the contents from the outside, and even if it contains pulp, juice, etc., its commercial value is visually It cannot be increased. In addition, techniques such as adjusting the fat particle diameter or including inert gas as bubbles as described in Patent Documents 3 to 4 require special manufacturing processes and increase manufacturing costs. .

On the other hand, from the viewpoint of product design in the production of ice creams, for example, the content of fat in strawberry fruits is as low as about 0.1%, and it accounts for the proportion of fruits in products Since the content of strawberry-derived fat is further reduced, it was thought that photooxidation caused by strawberry-derived fat did not occur.
However, in citrus fruit juice packed in PET bottles, there are known cases in which a strange odor such as a metal-like odor is generated by the irradiation of sunlight or light from a fluorescent lamp (Non-Patent Document 1), and ice cream containing pulp and fruit juice It has been confirmed that the same off-flavor occurs in the sardines.

Japanese Patent No. 4383389 JP-A-8-283495 Japanese Patent No. 3999920 JP 2005-58131 A

Toshihito Naga, “Photosensitized off-flavour of PET bottled citrus juice”, Journal of Odor and Kaori Environmental Society, Vol. 41, No. 4, p. 240-245 (2010)

  Accordingly, the present invention relates to foods and drinks in transparent containers such as ice creams and desserts that are sold and sold in stores that are easily affected by sunlight and fluorescent lights, in particular, foods and drinks containing fruit and / or fruit juice. To provide a food / beverage product in a transparent container that can greatly suppress the occurrence of off-flavor due to oxidation due to light exposure, even when a transparent container is used as a container. Let it be an issue.

  The present inventors have intensively studied in view of the above-mentioned conventional problems. As a result, if a specific transparent container is used as a container for foods and drinks containing fruit and / or juice, the occurrence of off-flavor is greatly suppressed. The present invention has been completed.

  This invention provides the food / beverage products with a transparent container formed by filling the food / beverage products containing fruit pulp and / or fruit juice in the transparent container which can light-shield the light of a specific wavelength range substantially.

  The transparent container is a transparent container that substantially shields light in the wavelength regions of 300 nm to 500 nm and 550 nm to 720 nm.

  A preferred example of the transparent container is made of a light shielding material.

  Other preferable examples of the transparent container include a transparent container body and a light-shielding coating layer formed by applying a paint to the transparent container body.

Another preferred example of the transparent container is one having a light-shielding film.
In this case, the transparent container may be constituted only by a light shielding film, or may be constituted by attaching a light shielding film to the outer surface of the transparent container body.

  Moreover, this invention is a method of suppressing the off-flavor which generate | occur | produces by the light irradiation to the food / beverage products containing fruit pulp and / or fruit juice, Comprising: Light of the wavelength range of 300 nm-500 nm and 550 nm-720 nm is light-shielded substantially. Provided is a method for suppressing off-flavour, characterized in that the food or drink is filled in a transparent container.

  The food and drink in a transparent container of the present invention has the advantage that the amount of off-flavor generated due to oxidation due to light exposure is small even when sold in stores that are easily affected by sunlight or fluorescent lights. . ADVANTAGE OF THE INVENTION According to this invention, food / beverage products, such as ice cream and desserts which do not exhibit off flavors, such as a metal odor, at the time of eating / drinking can be provided, for example. In addition, long-term sales are possible even for store displays in showcases and the like.

  Moreover, according to this invention, since the transparent container is used, the contents can be visually observed from the outside, and the commercial value can be surely appealed. For example, the contents of the contents that contain the voluminous flesh, the state in which ice confections with fruits are placed around the cylindrical ice cream, milky white ice cream and other colors of flesh or By arranging and mixing the fruit juice alternately in layers, the state in which various patterns are applied can be surely appealed. In particular, a large effect can be expected in fruit or fruit-containing desserts or fruit or fruit-containing ice cream that can visually appeal to a product.

It is an absorption spectrum figure of various light-shielding films. In a transparent container formed by covering the transparent container body with the light-shielding film shown in FIG. 1, a dispersion obtained by mixing frozen puree containing pulp with water so as to have a predetermined concentration is placed at a temperature of −25 ° C. It is a bar graph which shows the analysis result of the aromatic component which generate | occur | produces after light irradiation in the frozen state. A transparent container body in which a paint is applied to a part of the container body is covered with a light-shielding film shown in FIG. 1, and then ice juice containing fruit juice and pulp is placed and frozen at a temperature of −25 ° C. It is a bar graph which shows the analysis result of the aromatic component which generate | occur | produces after light irradiation in a state.

  Hereinafter, the present invention will be described in detail, but the present invention is not limited to the individual forms described below.

The food and drink used in the present invention contains fruit or fruit juices such as ice cream with fruit pulp (including ice confectionery), ice cream with fruit juice (including ice confectionery), dessert with fruit pulp, dessert with fruit juice, etc. If it is the food / beverage products which have, it will not specifically limit. The food and drink used in the present invention may contain both fruit and juice, or may contain one of fruit and juice. The food or drink used in the present invention may be a solid or pasty food or a liquid beverage.
It does not specifically limit as an aspect of food / beverage products, For example, frozen goods, refrigerated goods, normal temperature preservation goods, warmed goods etc. are mentioned. Of these, frozen products and refrigerated products are preferred. Among the frozen products, the ice creams exemplified below are the most preferred embodiment in the present invention because they have high palatability and are easy to appeal to the eye.
In the present specification, the term “food or beverage” includes beverages and foods other than beverages.

Ice creams that are one embodiment of the food and drink of the present invention include ice cream, ice milk, lact ice, ice confectionery, and the like. The ice creams used in the present invention use, for example, milk and / or dairy products and sugars as main ingredients, and add other auxiliary ingredients (for example, fragrances, stabilizers, emulsifiers, etc.) to the main ingredients. Can be manufactured.
In addition, in this specification, ice milk, lacto ice, ice confectionery, etc. shall be included by ice cream with ice cream. Moreover, in this specification, frozen dessert shall include frozen desserts containing ice, such as shaved ice, crushed ice, and rock ice, in addition to narrowly-defined frozen dessert.

Specifically, the raw materials for ice creams are as follows.
The main ingredients are animal milk (milk, sheep milk, buffalo milk, etc.), component-adjusted milk processed from it (skimmed milk, partially skimmed milk, high-fat milk, mineral-adjusted milk, concentrated milk, skimmed concentrated milk, etc.), Dairy products (cream, butter, condensed milk, powdered milk, cheese, fermented milk, whey, etc.), fats and oils (animal and vegetable oils such as rapeseed oil, soybean oil, palm oil, palm oil, lard, etc.), sugars (sugar, maltose, sucrose) , Trehalose, lactose, starch syrup, glucose fructose liquid sugar, etc.).
As an auxiliary material, flavor (vanilla essence etc.), stabilizer (gelatin, sodium alginate, CMC, locust bean gum, pectin etc.), emulsifier (glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, Lecithin, etc.) and pigments are used.

The fruit used for obtaining the pulp and / or juice which is the material of the food and drink of the present invention is not particularly limited, but for example, berries such as strawberry and raspberry, citrus fruits such as orange, lemon and grapefruit, melon, Examples include melons such as watermelon, apples, pears, mango, passion fruit, grapes, bananas and the like.
In this specification, the term “fruit pulp and / or fruit juice” refers to solids, pastes, liquids derived from nuts (chestnuts, peanuts, almonds, etc.), vegetables (tomatoes, pumpkins, carrots, etc.), etc. Etc. are also included.

In the present invention, preferable examples of the pulp and / or fruit juice include whole fruit (for example, strawberry, raspberry), small piece of fruit (for example, melon), puree-like fruit (for example, mango), and fruit. The obtained fruit juice (for example, lemon) etc. are mentioned.
For example, after the flesh is cut into an appropriate size to obtain a small piece, the flesh is contained in a transparent container so that it can be seen from the outside. Can constitute a part of
Puree-like flesh and fruit juice can be added simply as ingredients for food or drink, or added in a fluid state and allowed to flow, and then the transparent container is watermarked with the flow frozen and fixed. By making it visible, a part of food / beverage products with a transparent container of this invention can be comprised.

  The method for producing a food and drink in a transparent container of the present invention is not limited to a specific method, for example, using materials such as main raw materials, auxiliary raw materials, pulp and fruit juice in appropriate amounts, mixing according to a conventional method, The method of obtaining food / beverage products with a transparent container by performing sterilization, cooling, filling to a transparent container, packaging, etc. is mentioned.

  The transparent container used in the present invention is a substantially transparent container formed of glass, synthetic resin or the like. Here, “substantially transparent” means that the contents in the transparent container can be directly observed from the outside of the transparent container by transmitting at least a part of the light outside the light blocking wavelength region defined in the present invention. It can be done.

The entire transparent container used in the present invention need not be transparent.
Examples of transparent containers that are partially transparent include a label for displaying contents and a printed part that is opaque or translucent, and other parts that are transparent, or a transparent part and an opaque part in multiple places. A container having a design combined to represent different patterns, a container having only a transparent part as large as a viewing window, and a large number of opaque parts as a whole are included. Therefore, in other words, the transparent container used in the present invention is a container having a transparent region where at least a part of the food or drink filled in the container can be visually observed from the outside of the container.

  As a material for the transparent container used in the present invention, a general material used as a material for containers for food and drink can be used as appropriate. Examples thereof include, but are not limited to, synthetic resins such as glass, polyethylene, polypropylene, polyethylene terephthalate, polyethylene naphthalate, ethylene / 1-alkene copolymer, nylon, polystyrene, and vinyl chloride.

  The shape of the transparent container used in the present invention is not particularly limited. For a container for food or drink such as a bag shape corresponding to a general cup shape, glass shape, bottle shape, pack shape, bar or stick shape. All common shapes that can be applied are listed. A general method can be used also about the manufacturing method of a transparent container.

In the present invention, the transparent container substantially shields light in a specific wavelength region.
The wavelength region that is substantially shielded from light preferably includes a specific wavelength region on the short wavelength side and a specific wavelength region on the long wavelength side.
The wavelength region on the short wavelength side that is substantially shielded from light is 300 nm to 500 nm, preferably 300 nm to 480 nm, more preferably 300 nm to 470 nm, more preferably 320 nm to 470 nm, still more preferably 340 nm to 470 nm, and still more preferably. It is 360 nm to 470 nm, more preferably 380 nm to 470 nm.
The wavelength region on the long wavelength side that is substantially shielded from light is 550 nm to 720 nm, preferably 580 nm to 700 nm, more preferably 580 nm to 690 nm, still more preferably 580 nm to 680 nm, and still more preferably 600 nm to 680 nm.
The transmittance (transmittance) of the portion that is substantially shielded from light is 50% or less, preferably 40% or less, more preferably 30% or less, still more preferably 20% or less, and particularly preferably 10% or less.

The method for imparting the above optical characteristics to the transparent container is not limited to this. For example, a light-shielding pigment or dye having high absorption characteristics in the wavelength region (hereinafter also referred to as “light-shielding pigment etc.”). And the like. For example, a method for forming a transparent container by adding a light-shielding pigment or the like to the main material (for example, glass, synthetic resin, etc.) of the transparent container in advance or at the time of molding, or a predetermined outer surface of the transparent container body after molding A method for producing a transparent container in which a light-shielding pigment is applied to a region of the transparent container body to form a light-shielding coating layer on a part of the outer surface of the transparent container body, A light-shielding film colored with a light-shielding pigment or the like is adhered to and laminated on a predetermined region of the outer surface to produce a transparent container in which the light-shielding film is attached to a part of the outer surface of the transparent container body. The method etc. are mentioned.
As the light-shielding pigment and the like, general pigments or dyes used in food and drink containers can be used singly or in combination of two or more according to the use conditions.

  EXAMPLES Hereinafter, although an Example demonstrates this invention further in detail, this invention is not limited by these Examples.

[Experimental Example 1]
A general strawberry pulp-containing frozen puree used in ice creams was mixed with water so that the ratio of the frozen puree to the total amount of the frozen puree and water was 2% by mass to prepare a dispersion.
Next, 100 ml of this dispersion was placed in a transparent container to prepare six samples (simulating food and drink in a transparent container).
Each of the six samples is divided into a light-shielding film (red, blue, yellow, green) having high absorption characteristics in a specific wavelength region, an aluminum foil (control as a substantially light-shielded state), and a transparent film (as a light-transmitting state). Covered with either). Each sample was subjected to an exposure test in which light of about 2,000 lux was irradiated for 3 days under the condition of being frozen at a temperature of −25 ° C. Then, the sensory test and the aroma component analysis were implemented by the method shown below.
In addition, the sample using a green light-shielding film is an Example applicable to this invention, as shown in FIG. A sample using a red, blue, and yellow light-shielding film, a sample using an aluminum foil, and a sample using a transparent film are comparative examples not corresponding to the present invention, as shown in FIG. However, there is a possibility that the color that approximates each of the above-described colors, which is a comparative example, may include one that substantially blocks light in a specific wavelength region defined in the present invention. That is, the transparent container used in the present invention can have any color as long as it satisfies the conditions of the transparent container defined in the present invention.

[Method of sensory test]
A sensory test was conducted by 5 expert panelists (1 male and 4 female) and scored from 0 (not detected) to 5 (detected intensely metal odor) for the presence of metal odor and its sensory intensity. Thus, the average score of sensory evaluation was calculated to determine the functionality.

[Measurement method of aroma components]
After 2 g of the contents (dispersion liquid) of each sample and 8 g of saturated saline after light irradiation were accommodated in an analysis container (capacity: 20 ml), the aroma components in the head space in the analysis container were fixed. Extraction was performed by phase microextraction (extraction conditions: 60 ° C., 40 minutes, solid phase microfiber: SPME fiber 85 μm Carboxen / PDMS, manufactured by SUPELCO). Then, GC / MS analysis (apparatus: 6890N / 5975, manufactured by Agilent; GC column: DB-WAX, manufactured by J &W; measurement conditions: 250 ° C., 5 minutes; GC oven temperature: 40 ° C. (5 minutes) → ( 15 ° C./min temperature increase) → 250 ° C. (10 min); total ion detection mode (mass range: m / z 35-300))).
The measurement was performed on “2-Heptenal” (2-heptenal), “2-Octenal” (2-octenal), and “1-Octen-3-one” (1-octen-3-one). These three components are oxidation indicator components. The sum of the measured values of these three components is “high” when the concentration is 10 μg / L or more, “medium” when the concentration is 5 μg / L or more and less than 10 μg / L, 1 μg / L or more, and 5 μg / L. The case of less than L was evaluated as “low”.

[Measurement of absorption spectrum]
The absorption spectrum at a wavelength of 300 nm to 800 nm of each film was measured using a spectrophotometer (V-530; manufactured by JASCO Corporation). The result is shown in FIG.

[Results of sensory test]
As a result of the sensory test, the ranks of the average scores of the sensory evaluation of the six samples were as follows. In addition, the numerical value in a parenthesis is an average score of sensory evaluation.
Aluminum foil (0) <green (0.2) <blue (1.2) <yellow (2.0) ≈transparent (2.2) ≈red (2.4)
For the six samples, “metal odor” was detected in the above order. The metal odor of the sample using the green light-shielding film was weaker than the metal odor of the sample using the blue light-shielding film.

[Measurement results of aroma components]
As a result of the measurement of the fragrance component, the amount of “2-Heptenal”, “2-Octenal” and “1-Octen-3-one”, which are the index components of oxidation, is determined by the red, yellow and blue light-shielding films, respectively. It was more in the applied samples (see FIG. 2). There was almost no difference in the amount of fragrance components between these three colors.
On the other hand, in the sample to which the green light-shielding film was applied, the amount of “2-Heptenal”, “2-Octenal”, and “1-Octen-3-one” produced was very small.

  The above test results are summarized in Table 1.

  As is clear from the results shown in Table 1, in the sample using the green light-shielding film corresponding to the present invention, “2-Heptenal”, “2-Octual”, which are oxidation index components that cause off-flavor, and It can be seen that the concentration of “1-Octen-3-one” is significantly lower than the other samples, and the generation of these three components is greatly suppressed. This result could also be confirmed by a sensory test.

[Experiment 2]
Six commercially available ice confections (trade name “Meiji Ice Strawberry Frappe” 150 ml; manufactured by Meiji Dairies Co., Ltd.) containing a total of 5% of fruit juice and pulp contained in a transparent container were prepared. The transparent container is made of polystyrene, and a paint is applied to a part of the container body. The ice confectionery is composed of an ice strawberry portion (in other words, composed of ice and syrup) and a float portion (in other words, composed of vanilla ice).
Each of the six samples is divided into a light-shielding film (red, blue, yellow, green) having high absorption characteristics in a specific wavelength region, an aluminum foil (control as a substantially light-shielded state), and a transparent film (as a light-transmitting state). Covered with either). Each sample was subjected to an exposure test in which light of about 2,000 lux was irradiated for 7 days under the condition of being frozen at a temperature of −25 ° C.
The light-shielding film, the aluminum foil, and the transparent film are all the same as those used in Experimental Example 1.
Thereafter, only the outer “ice strawberry” portion was taken out, and the sensory test and aroma component analysis were performed on the “ice strawberry” portion by the following methods.
In addition, as demonstrated in Experimental example 1, the sample using a green light-shielding film is an Example applicable to this invention. A sample using a red, blue and yellow light-shielding film, a sample using an aluminum foil, and a sample using a transparent film are comparative examples not corresponding to the present invention.

[Method of sensory test]
A sensory test was conducted by 5 specialist panelists (2 men and 3 women), and the score from 0 (not detected) to 5 (detected metal odor intensely) for the presence of metal odor and its sensory intensity. Thus, the average score of sensory evaluation was calculated to determine the functionality.

[Measurement method of aroma components]
In place of “6890N / 5975” (manufactured by Agilent) as a GC / MS analysis apparatus, “6890/5597” (manufactured by Hewlett-Packard) was used. In GC / MS analysis, “all ion detection mode ( “Measurement method of aroma components” in Experimental Example 1 except that “selected ion detection mode (selected mass: m / z 55, 70, 83)” was used instead of “mass range: m / z 35-300)” In the same manner as above, the aroma component was measured and evaluated. As described above, in Experimental Example 2, only the “ice strawberry” portion is the measurement target, and the float portion (vanilla ice portion) is not the measurement target.

[Results of sensory test]
As a result of the sensory test, the ranks of the average scores of the sensory evaluation of the six samples were as follows. In addition, the numerical value in a parenthesis is an average score of sensory evaluation.
Aluminum foil (0) <green (2.1) <blue (3.3) <transparent (3.5) ≈yellow (3.7) ≈red (3.7)
For the six samples, “metal odor” was detected in the above order. The metal odor of the sample using the green light-shielding film was weaker than the metal odor of the sample using the blue light-shielding film.

[Measurement results of aroma components]
As a result of the measurement of the aroma component, red, yellow light-shielding films were applied to the amounts of “2-Heptenal”, “2-Octenal”, and “1-Octen-3-one”, which are oxidation index components, respectively. There were many in the sample (see FIG. 3). There was almost no difference in the amount of aroma components between these two colors.
On the other hand, in the sample to which the green light-shielding film was applied, the amount of “2-Heptenal”, “2-Octenal”, and “1-Octen-3-one” produced was very small.

  The above test results are summarized in Table 2.

  As is clear from the results shown in Table 2, in the sample using the green light-shielding film corresponding to the present invention, “2-Heptenal”, “2-Octual”, which are oxidation index components that cause off-flavor, and It can be seen that the concentration of “1-Octen-3-one” is significantly lower than the other samples, and the generation of these three components is greatly suppressed. This result could also be confirmed by a sensory test.

The food / beverage products in the transparent container of the present invention are less likely to cause off-flavor due to oxidation due to light exposure even when they are displayed and sold in stores that are susceptible to the influence of sunlight and fluorescent lamps. It has an excellent characteristic that it does not exhibit off-flavor. The food / beverage products in the transparent container of the present invention can be sold over a long period of time even in store displays such as showcases.
In addition, since a transparent container is used in the present invention, it is possible to appeal the visual goodness such as the flesh with a sense of volume, which is a feature of the contents, and various patterns, and it is possible to appeal the commercial value. .

Claims (7)

  A transparent container-containing food or drink comprising a fruit and / or fruit juice-containing food or drink filled in a transparent container, wherein the transparent container substantially blocks light in the wavelength regions of 300 nm to 500 nm and 550 nm to 720 nm. A food and drink in a transparent container, characterized by being a thing.   The food / beverage product with a transparent container according to claim 1, wherein the transparent container is made of a light-shielding material.   The food / beverage product with a transparent container of Claim 1 in which the said transparent container has a light-shielding application layer formed by apply | coating a coating material to a transparent container main body and this transparent container main body.   The food / beverage product with a transparent container of Claim 1 in which the said transparent container has a light-shielding film.   The said food / beverage products are ice creams, The food / beverage products in a transparent container of any one of Claims 1-4.   A method for suppressing off-flavor generated by light irradiation to a food and drink containing fruit and / or fruit juice, wherein the transparent container substantially shields light in the wavelength region of 300 nm to 500 nm and 550 nm to 720 nm, An off-flavor suppressing method characterized by filling food and drink.   The off-flavor suppression method according to claim 6, wherein the food or drink is an ice cream.

Images